EL VITOR NACATACOS #2, INC.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED FLOOR TILES IN REAR AREA (BY MOP SINK) IN POOR REPAIR. INSTRUCTED TO FIX OR REPLACE.---MUST DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR STORAGE AREA AND IN BASEMENT.------ ALL USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO PROVIDE LIGHTSHIELD WITH END CAPS ABOVE FOOD PREP AREA.------LIGHT MUST BE SHIELDED INSIDE WALK-IN COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ARTICLES AND UNUSED EQUIPMENT IN REAR (BY MOP SINK AREA) AND IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE.-----STOCK MUST BE KEPT ELEVATED 6" OFF THE FLOOR.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND NO LICENSED PEST CONTROL LOG BOOK AND SERVICE ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE AND MUST BE AVAILABLE AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS (EG TACOS, BURRITOS, COOKED RICES, TORTAS, CHICKEN, BEEF ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REMOVE WORN-OUT WITH BLACK STAIN CAULKING AROUND 3 COMPARTMENT SINK AND MUST RECAULK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. NOTED FLOOR TILES IN REAR AREA (BY MOP SINK) IN POOR REPAIR. INSTRUCTED TO FIX OR REPLACE.---MUST DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR STORAGE AREA AND IN BASEMENT.------ ALL USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS THROUGHOUT REAR STORAGE AREA OR REPAINT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE LIGHTSHIELD WITH END CAPS ABOVE FOOD PREP AREA.------LIGHT MUST BE SHIELDED INSIDE WALK-IN COOLER.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: INSTRUCTED TO REPAIR BROKEN SELF CLOSING DEVICE AT MEN'S WASHROOM DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.-----MUST FIX SLOW DRAINING AT EXPOSED HAND SINK IN THE KITCHEN.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Soiled and clean linens, coats, and aprons shall be properly stored. NOTED USED WASHCLOTH AT PREP AREA. INSTRUCTED TO PROPERLY STORE IN A CLEAN CONTAINER/BUCKET WITH SANITIZING SOLUTION (BLEACH).

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ARTICLES AND UNUSED EQUIPMENT IN REAR (BY MOP SINK AREA) AND IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE.-----STOCK MUST BE KEPT ELEVATED 6" OFF THE FLOOR.